Text 1816, 125 rader
Skriven 2013-06-27 07:53:00 av Dave Drum (67892.cooking)
   Kommentar till text 1789 av RUTH HANSCHKA (1:123/140)
Ärende: Elizabethan food you'd ra
=================================
-=> RUTH HANSCHKA wrote to MICHAEL LOO <=-

 ->  -> I doubt they tasted pretty foul. I also doubt they were
 ->  -> generally made from deer horn, but what on earth would be
 ->  -> wrong with something made from that?
 
 ->  SR> Dunno, but I've read about them and that was the consensus.
 ->
 -> Citation of any kind, please?
 ->
 SR> https://prospectbooks.co.uk/glossary/h

 SR> http://books.google.com/books?
 SR> id=AWd4__mqEBkC&pg=PA362&lpg=PA362&dq=elizabethan++hartshorn+jellies&sou
 SR> rce=bl
 SR> &ots=YV8AprGoye&sig=0_MqwQLlsHG5lYzWS4UenjjYj7w&hl=en&sa=X&ei=sLfLUdnMM9
 SR> He4AO5
 SR> o4CACg&ved=0CC8Q6AEwAQ#v=onepage&q=elizabethan%20%20hartshorn%20jellies&
 SR> f=false

 SR> This isn't where I found it, but close enough.  Look under Hartshorn.

NOT.

This has been discussed before ... more than once.

Harts' horns, are the horns of the male red deer. Various substances were made
from the shavings of the animals' horns.

The oil of hartshorn is a crude animal oil obtained from the destructive
distillation of the deers' bones or horns.

The salt of hartshorn actually refers to two distinct substances, sal ammoniac
(ammonium chloride), and ammonium carbonate, which have been obtained from oil
of hartshorn by dry distillation.

The spirit of hartshorn (or spirits of hartshorn) is an aqueous solution of
ammonia. Originally this term was applied to a solution manufactured from the
hooves and horns of the red deer, as well as those of some other animals. The
aqueous solution was a colorless and pungent, consisting of about 28.5 percent
ammonia. It was used chiefly as a detergent, for removing stains and extracting
certain vegetable coloring agents, and in the manufacture of ammonium salts.
Later the term was applied to the partially purified similar products of the
action of heat on nitrogenous animal matter generally, and finally the term was
applied to any aqueous solution of ammonia.

In cooking/baking Hartshorn salt (ammonium carbonate), also known simply as
hartshorn, and baker's ammonia, is used as a leavening agent, in the baking of
cookies and other edible treats. It was used mainly in the 17th and 18th
centuries as a forerunner of baking powder. * 1/2 teaspoon of hartshorn can
substitute for 1 teaspoon of baking powder. It is called for in old German and
Scandinavian recipes and, though rarely used in modern times, may still be
purchased as a baking ingredient. ** Hartshorn helps molded cookies such as
Springerle to retain their intricate designs during baking. Cookies made with
hartshorn can be kept for a long time without hardening. Use of hartshorn may
turn some ingredients, such as sunflower seeds, green.

Ammonium carbonate is especially suited to thin, dry cookies and crackers. When
heated, it releases ammonia and carbon dioxide gases, but no water. The absence
of water allows cookies to cook and dry out more quickly, and thinner cookies
allow the pungent ammonia to escape, rather than to remain trapped, as it would
in a deeper mass. Other than the pungent ammonia smell that is produced when
baking with ammonium carbonate, and the possibility of a slight ammonia taste
remaining in the baked goods, is that the ammonia released during the baking
process reacts with glucose and fructose to form intermediate molecules which
in turn react with asparagine (an amino acid found in nuts, seeds, and whole
grains) to form acrylamide, a carcinogen.

* Alan Davidson, (1999), Oxford Companion to Food, Oxford: Oxford University
Press
** Baker's Ammonia for sale by King Arthur Flour ($8.99 for 2.7oz)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hartshorn German Christmas Cookies
 Categories: Cookies, Snacks, Desserts
      Yield: 200 Servings
 
      2 c  Sugar
    1/2 ts Salt
 1 3/16 c  Shortening
      2    Eggs
      1 c  Milk
      1 tb Hartshorn *
    1/2 c  Boiling water
      2 ts Vanilla
           Flour to stiffen
      1 oz Anise seeds
 
  * Hartshorn can be obtained at your pharmacy. It is
  ammonium crystals
  
  Mix sugar, salt, shortening, eggs,and milk.
  
  In a separate bowl, dissolve the Hartshorn in the
  boiling water. Make sure it is completely dissolved.
  
  Add vanilla and anise seeds to the sugar mixture.
  
  Add hartshorn mixture to sugar mixture.
  
  Add enough flour to the sugar mixture to stiffen
  and not to be sticky. It may require 4-5 pounds!
  
  Roll out dough on floured surface, and cut with cookie
  cutters.
  
  Bake immediately after mixing in a moderate oven
  (325øF-350F) for 10-15 minutes.
  
  This entire recipe will make between 180-220 cookies.
  One half the recipe is suggested (up to 100 cookies).
  
  But, they are great!
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cuisine is only about making foods taste the way they are supposed to taste
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